Rich Striploin Steak Recipe on the Pan

Necessary products:

• 1 striploin steak (about 300 g)
• Salt and freshly ground black pepper
• 2 tbsp. beef tallow
• 2 tbsp. butter
• 4 cloves of garlic, finely chopped
• 1 small sprig of rosemary
• 1 small sprig of thyme
• 2 tbsp. balsamic vinegar
• 1 tbsp. soy sauce
• 1 tbsp. Dijon mustard
• 1 tbsp. honey
• 100 ml. Red wine
• 1 small onion, cut into half moons
• 150 g of mushrooms, chopped
• 100 g cherry tomatoes, cut into halves

Method of preparation:

1. Stack Preparation:

   • Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.

2. Forging:

   • Season the steak on both sides with salt and pepper.

3. Heat the Pan:

   • Heat skillet over medium-high heat, add lard.

4. Preparing the Stack:

   • Place the steak in the pan and cook for about 4-5 minutes on each side for medium rare.
   • Add the butter, garlic, rosemary and thyme. Spoon the sauce over the steak as it cooks.

5. Adding the Sauce:

   • In a separate bowl, mix the balsamic vinegar, soy sauce, mustard and honey. Add this mixture to the pan along with the red wine.

6. Preparation of Vegetables:

   • In a separate pan, heat some oil and add the onion and mushrooms. Cook until soft.

7. Finalization:

   • Add the cherry tomatoes to the mushrooms and onions. Cook for a few more minutes.

8. Serving:

   • Serve the steak with the prepared mushrooms, onions and cherry tomatoes. Drizzle with the pan wine sauce.